In a large bowl, mix all the marinade ingredients; garlic, salt, calamansi juice, pepper and orange marmalade with the pork loin. Cover it (or cling wrap) and place back in fridge to marinate overnight.

The next day, transfer the pork in a tray and wrap the pork in an aluminum foil with the marinade sauce. Roast in a preheated oven at 350°F for one hour.

(For every kilo of pork you need to roast it for 40 minutes. Thus, a 1 ½ kilo of pork loin will need an hour to roast.)

After one hour of roasting, remove tray from the oven and open the foil. Then roast it back in the oven for additional 30 minutes or until you achieve a golden brown color of roast pork.

For the Gravy:

In a small pot, add water, beef broth cube, soy sauce and some excess drippings from the roasted pork loin. Let it boil.

Make a slurry by dissolving 5 tablespoon cornstarch with 3 tablespoon water. Pour the slurry mixture over the boiling sauce. Stir it well and continue to simmer until gravy is thickened.

Slice the tenderloin and place in a large serving platter with a small bowl of gravy on the side. Serve and enjoy!